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Indulge in a Rich Dark Chocolate Pumpkin Tart

Dark Chocolate Pumpkin Tart
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This Dark Chocolate Pumpkin Tart combines a buttery chocolate crust with a silky, spiced pumpkin-chocolate filling for a luxurious fall dessert. Elegant, rich, and perfect for Thanksgiving, dinner parties, or cozy autumn gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 tablespoons ice water, as needed
  • 3/4 cup (180g) pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (85g) chopped dark chocolate (70% or higher)
  • 1/4 cup (50g) brown sugar
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Pulse flour, cocoa powder, and sugar in a food processor. Add cold butter and pulse to coarse crumbs. Add egg yolk; add ice water as needed until dough forms. Shape into a disk and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll dough to fit a 9-inch tart pan. Press in, trim edges, prick base, and blind bake 15 minutes. Remove weights and bake 5–7 more minutes. Cool completely.
  3. Heat cream until steaming. Remove from heat, add chopped chocolate, and stir until smooth. In a bowl, whisk pumpkin puree, brown sugar, egg, spices, salt, and vanilla. Slowly whisk in chocolate mixture.
  4. Reduce oven to 325°F (165°C). Pour filling into crust and smooth top. Bake 25–30 minutes until set with slight wobble.
  5. Let cool completely, then chill at least 2 hours before slicing. Garnish as desired.

Notes

    Nutrition

    Find it online: https://bakerslider.com/dark-chocolate-pumpkin-tart/

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